Autumn Salad with Farro, Apple and Roasted Persimmon | Oregonian Recipes

Name: Autumn Salad with Farro, Apple and Roasted Persimmon | Oregonian Recipes
Ingredients: 1/2 teaspoon kosher salt, plus more as needed; 1 cup farro, barley or wheat berries; 3 large or 4 small Fuyu persimmons, peeled, quartered and pitted, or not too-ripe peaches or other stone fruit; 4 tablespoons extra-virgin olive oil, divided; 1/2 cup toasted walnuts; 2 tablespoons fresh lemon juice, or more as needed; 2 teaspoons silan (date syrup) or honey; 1/2 teaspoon freshly ground black pepper, or more as needed; 1/4 small red onion, finely diced; 1 Granny Smith apple or other tart apple, cored and cut into tiny dice (leave the skin on); 1/2 cup pomegranate arils; 1/4 cup roughly chopped fresh dill sprigs

recipes.oregonlive.com

Here is a delicious side to go with your brisket or pot roast. With roasted persimmon (or the stone fruit of your choosing), apples, pomegranate and walnuts,...

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Ingredients

1/2 teaspoon kosher salt, plus more as needed
1 cup farro, barley or wheat berries
3 large or 4 small Fuyu persimmons, peeled, quartered and pitted, or not too-ripe peaches or other stone fruit
4 tablespoons extra-virgin olive oil, divided
1/2 cup toasted walnuts
2 tablespoons fresh lemon juice, or more as needed
2 teaspoons silan (date syrup) or honey
1/2 teaspoon freshly ground black pepper, or more as needed
1/4 small red onion, finely diced
1 Granny Smith apple or other tart apple, cored and cut into tiny dice (leave the skin on)
1/2 cup pomegranate arils
1/4 cup roughly chopped fresh dill sprigs